This versatile salad is perfect for hot summer days, or very fast pick-up meals. Keep a batch of Nuoc Cham in your fridge and enjoy it at a moment’s notice.
Ingredients
- 1 cup Prepared Rice Vermicelli
- 1/2 cup Bean sprouts, or shredded lettuce
- 1/2 cup Vegetables cucumber, carrot, bell pepper, green onion
- 1/4 cup Fresh herbs Cilantro, Thai basil, Mint, Sweet Basil
- 1 serving Protein of choice, including Spring Rolls
- 1/4 cup Nuoc Cham (See Recipe)
- Additional herbs and thinly sliced green onion for garnish
Instructions
- Prepare Nuoc Cham in advance.
- Prepare rice noodles by soaking them in very hot (boiling) water for 10 minutes. Drain just before serving.
- Prepare vegetables with a mandolin slicer set for julienne strips, by peeling strips with a vegetable peeler, or by slicing thinly. Cut strips into bite-sized lengths.
- Choose a topping protein, and have it ready. Leftover cold meats work well. Servings of stir-fried meat or shrimp are also tasty. Thin slices of grilled meats are excellent. Spring rolls or Imperial Rolls can be prepared from frozen products, or reheated from a deli purchase.
- In a serving bowl, layer as follows: Bean sprouts or lettuce, drained rice noodles, vegetables, herbs, protein, optional spring rolls. Drizzle with a generous amount of Nuoc Cham. Garnish with more herbs and/or thinly sliced green onion.
- Serve immediately. Eat with chopsticks. Slurp a lot.
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